proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from northeast thailand

Accepted Manuscript Proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand Amporn Srikram, Suriyan Supapvanich PII: S2452-316X(16)30266-6 DOI: 10.1016/j.anres.2016.08.001 Reference: ANRES 68 To appear in: Agriculture and Natural Resources Received Date: February 2016 Accepted Date: August 2016 Please cite this article as: Srikram A, Supapvanich S, Proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand, Agriculture and Natural Resources (2017), doi: 10.1016/j.anres.2016.08.001 This is a PDF file of an unedited manuscript that has been accepted for publication As a service to our customers we are providing this early version of the manuscript The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain 1 ACCEPTED MANUSCRIPT Agriculture and Natural Resources 2016 50(6): xx−xx Arg Nat Resour 2016 50(6): xx−xx Proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand Amporn Srikrama,∗∗, Suriyan Supapvanichb a RI PT Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro- Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon 11 Nakhon 47000, Thailand 12 b 13 Institute of Technology Ladkrabang, Chalongkrung Rd., Ladkrabang, Bangkok 10520, 14 Thailand SC 10 M AN U Department of Agricultural Education, Faculty of Industrial Education, King Mongkut’s 15 16 Received 04 February 16 17 Accepted 08 August 16 Keywords: 20 Bioactive compounds, 21 Mushroom, 22 Nutritional value, 23 Proximate composition AC C 24 EP 19 TE D 18 25 ∗Corresponding author 26 E-mail address: a_srikram@yahoo.com 27 28 29 30 31 ACCEPTED MANUSCRIPT Abstract Mushrooms are known as an excellent source of nutrients including macronutrients and bioactive compounds Nutritional values were investigated involving proximate analysis, total antioxidant capacity (TAC), total phenol content (TPC) and total flavonoid content (TFC) of 10 edible wild mushroom species—Amanita calyptroderma Ark et al., Amanita princeps Corner et Bas, A., Astraeus odoratus, Heimiella retispora (Pat et Bak.) Boedijn., Mycoamaranthus cambodgensis (Pat.) Trappe, Russula alboareolata Hongo, Russula cyanoxantha Schaeff.ex.Fr., Russula emetic (Schaeff ex Fr.) S.F.Gray., Russula virescens RI PT (Schaeff.) fr., Termitomyces clypeatus Heim—and five cultivated mushroom species— 11 Auricularia auricula-judae, Lentinus polychrous Lev., Lentinus squarrosulus Mont., 12 Pleurotus sajor-caju (Fr.) Sing, Volvariella vovacea (Bull Ex.Fr.) Sing From the proximate 13 analysis, the moisture contents of both wild and cultivated mushrooms ranged from 84.15% 14 fresh weight (FW) to 90.21% FW The ash, crude protein, fat, crude fiber and carbohydrate 15 contents of both wild and cultivated mushrooms were in the dry weight ranges 2.56−13.96%, 16 11.16−50.29%, 1.43−21.94%, 2.11−38.11% and 9.56−59.73%, respectively, and the contents 17 of macronutrients in the mushrooms varied by variety Wild mushrooms had a high fiber 18 content compared to cultivated mushrooms The contents of biologically active compounds of 19 both wild and cultivated mushrooms also varied depending on the variety Values for the 20 TAC, TPC and TFC of wild mushrooms were higher than those of cultivated mushrooms In 21 conclusion, the proximate analysis for both wild and cultivated mushrooms was variety 22 dependent and wild mushrooms contained a higher fiber content and more biologically active 23 compounds than cultivated mushrooms EP TE D M AN U SC 10 25 26 27 AC C 24 Introduction Mushrooms have been consumed by humans as a part of their normal diet since 28 antiquity and also as a delicacy, because of their texture and highly desirable taste and aroma, 29 whilst also having a higher protein content than most vegetables and also being rich sources 30 of minerals, vitamins and dietary fiber with a low lipid content (Sanmee et al., 2003; 31 Manjunathan and Kaviyarasan, 2011; Lau et al., 2013; Obodai et al., 2014; Sengkhamparn 32 and Phonkerd, 2014) Moreover, mushrooms are a rich source of bioactive compounds 33 beneficial to human health, such as phenolic and flavonoids compounds (Cheung et al., 2003; ACCEPTED MANUSCRIPT Bruijn et al., 2009; Yim et al., 2009; Kumari et al., 2011; Seephonkai et al., 2011; Sengkhamparn and Phonkerd, 2014) Mushrooms exert antioxidant properties which are mainly attributed to their phenolic content (Elmastasa et al., 2007; Keleş et al., 2011; Kettawan et al., 2011; Gan et al., 2013; Kalogeropoulos et al., 2013) In Thailand, there is a well-established consumer acceptance for either wild mushrooms, such as Amanita spp., A odoratus, Russula spp., Termitomyces spp or for cultivated mushrooms, such as Auricularia spp., V volvacea, P sajor-caju (Sanmee et al., 2003; Kettawan et al., 2011) Although wild mushrooms command higher prices than cultivated mushrooms (Sanmee et al., 2003), they are preferred for human consumption due 10 to their desirable flavor and texture and are generally harvested from June to October in the 11 forests or mountains (Sanmee et al., 2003) Phu Phan Mountain, which is located in Northeast 12 Thailand, is well-known for its diversified natural resources and in particular its forest 13 biodiversity which give rise to various untapped biological compounds, including edible wild 14 mushrooms that could be beneficial to human health as well as a natural food for the local 15 people (Choenkwan et al., 2014) SC M AN U 16 RI PT Some previous studies analyzing the nutritional values of wild and cultivated mushrooms in Thailand have been published (Sanmee et al., 2003; Kettawan et al., 2011; 18 Seephonkai et al., 2011; Sengkhamparn and Phonkerd, 2014) However, there are still several 19 varieties of wild mushrooms whose nutritive value and antioxidant activity have not been 20 described well Moreover, as far as is known, the characterization of species grown in 21 different regions of Thailand has not been reported Therefore, the present study collected 22 samples of 10 wild mushrooms and cultivated mushrooms from Sakon Nakhon province, 23 Northeastern Thailand and evaluated them for their basic nutritional values and bioactive 24 compounds consisting of TAC as ferric reducing antioxidant power, TPC and TFC 26 27 28 EP AC C 25 TE D 17 Material and Methods Mushroom materials and sample preparation 29 Ten edible wild mushrooms were purchased from a road-side market on Phu Phan 30 Mountain, Sakon Nakhon province, Thailand and five commercial cultivated mushrooms 31 were purchased from a local market (Bypass market) in Sakon Nakhon province, Thailand 32 (Table 1) The 10 selected edible wild mushrooms were: A calyptroderma, A princeps, A 33 odoratus, H retispora, M cambodgensis, R alboareolata, R cyanoxantha, R emetic, R 34 virescens and T clypeatus The five selected commercial cultivated mushrooms were: A 4 ACCEPTED MANUSCRIPT auricula, L polychrous, L squarrosulus, P sajor and V vovacea Approximately kg of each mushroom species was purchased from three sellers in the market (n =3) Each mushroom sample was collected in a separate plastic bag All mushrooms were then delivered to the Food Technology Laboratory at the Faculty of Natural Resources and Agro- Industry, Kasetsart University campus, Chalermphrakiat Sakon Nakhon province within hr after purchase The mushrooms were cleaned of soil with a soft brush without washing Inedible parts and debris were removed using a sharp knife Each mushroom sample was cut into very small pieces using a sharp knife and weighed into portions of g, packed separately in plastic bags and then immediately frozen at -75°C until use In this study, proximate 10 analysis, TAC, TPC and TFC of each mushroom variety from three samples were analyzed 11 separately in triplicate and the results were recorded as mean ± SD SC RI PT 12 14 Chemicals M AN U 13 Sodium acetate (C2H3NaO2•3H2O), ferric chloride (FeCl3•6H2O), ferrous sulfate 15 (FeSO4•7H2O), aluminum trichloride (AlCl3), sodium nitrite (NaNO2), Folin-Ciocalteu 16 reagent, sodium carbonate (Na2CO3), gallic acid, (+)-catechin and 2, 4, 6-tripyridyl-s-triazine 17 (TPTZ) were derived from Sigma Chemical Co (St Loius, MO, USA) 19 20 TE D 18 Proximate composition analysis The proximate composition of the mushrooms was expressed on a percentage wet weight and on a percentage dry weight basis Contents of moisture, total ash, crude protein, 22 crude fat and crude fiber were determined using standard proximate analysis methods 23 (Association of Official Analytical Chemists, 1990) The moisture content was determined by 24 drying in a hot air oven at 100 ± 5°C to a constant weight The crude protein content was 25 determined using a conversion factor of 4.38 instead of the common factor of 6.25 as 26 mushrooms contain significant amounts of non-protein nitrogen (Kalac, 2009) The crude fat 27 content was determined by extraction with petroleum ether using a Soxhlet system After the 28 crude fat analysis, the samples were used to investigate the crude fiber content by sequential 29 extraction of the sample with 1.25% H2SO4 and then 1.25% NaOH After the digestions, the 30 samples were dried and the weight of each dried sample was recorded Samples were then 31 used to determine the ash content by incineration at 550 ± 5°C The carbohydrate content was 32 calculated from the sum of the percentages of crude protein, ash, fat and crude fiber 33 subtracted from 100 AC C EP 21 ACCEPTED MANUSCRIPT Total antioxidant capacity, total phenol content and total flavonoid content determinations Samples of g of each mushroom were homogenized using a mortar with 20 mL of cold distilled water and then centrifuged at 12000×g for 10 at room temperature The extract was used for determine TFC, TPC and TAC TFC was determined using a method described by Kim et al (2003) A mL aliquot of appropriately diluted sample or standard solutions of catechin was added to a 10 mL volumetric flask containing mL double distilled water (ddH2O) At zero time, 0.3 mL 5% NaNO2 was added to the flask After min, 0.3 mL 10% AlCl3 was added At min, mL M NaOH was added to the mixture Immediately, the reaction flask was diluted to volume with the addition of 2.4 mL of ddH2O and RI PT thoroughly mixed Absorbance of the mixture was determined at 510 nm versus a prepared 11 water blank The data were expressed as milligrams catechin equivalents per 100 g fresh 12 weight and per dry weight (mg CE/100 g FW and mg CE/100 g dry wt, respectively) TPC was monitored using the method described by Slinkard and Singleton (1977) An M AN U 13 SC 10 amount of mL of the supernatant was added to the solution of mL of 50% (v/v) Folin- 15 Ciocalteu reagent solution and mL of saturated Na2CO3 solution The mixture was left at 16 room temperature for 30 The absorbance at 750 nm was recorded using a 17 spectrophotometer Gallic acids were used as a standard for TPC The TPC of the mushroom 18 was expressed in term of milligrams gallic acid equivalents per100 g fresh weight and dry 19 weight (mg GAE/100 g FW and mg GAE/100 g dry wt, respectively) 20 TE D 14 Ferric reducing antioxidant potential (FRAP) was assayed using the method described by Benzie and Strain (1996) The FRAP reagent was a mixture of 25 mL sodium acetate and 22 buffer pH 3, 2.5 mL and 10 mM TPTZ and 2.5 mL 20 mM ferric chloride hexahydrate The 23 reaction was started when 0.3 mL of the supernatant was added into mL of FRAP solution 24 The mixture was incubated at room temperature for 30 and then the absorbance was 25 measured at 630 nm TAC was expressed as millimoles Trolox equivalents per100 g fresh 26 weight and dry weight (mmol TE/100 g FW and mmol TE/100 g dry wt, respectively) 28 29 AC C 27 EP 21 Statistical analysis Experiments were analyzed in triplicate The data were reported as mean ± SD The 30 means of all parameters were examined for significance using ANOVA with Duncan’s 31 significant difference post-hoc test Statistical significance was tested at p < 0.05 32 33 34 Results and Discussion ACCEPTED MANUSCRIPT Proximate composition The nutritional values of wild and cultivated mushrooms on a fresh weight basis and dry weight basis are shown in Table All mushrooms contained a high moisture content, ranging from 84.15% FW in A odoratus to 90.21% FW in V vovacea Both wild and cultivated mushrooms had a low ash content ranging from 0.27% FW (2.56% dry wt) in R cyanoxantha to 1.53% FW (13.96% dry wt) in M cambodgensis These results were similar to those reported by Kalogeropoulos et al (2013) for wild mushrooms from Greece containing 0.46% FW to 0.85% FW ash content The current results also showed that the ash contents in both wild and cultivated mushrooms were slightly less than those from wild and 10 cultivated mushrooms from Ghana as reported by Obodai et al (2014), which ranged from 11 3.5% FW to 6.38% FW and also with wild mushrooms from Northern Thailand as reported 12 by Sanmee et al (2003), which were 6.7% dry wt to 27.6% dry wt These differences might 13 have been dependent on climate differences, species and geographical area The mushroom 14 containing the lowest protein content was A auricula (11.16% dry wt) and the highest protein 15 content was recorded for P sajor-caju (50.29% dry wt; 6.65% FW) The protein content of P 16 sajor-caju in this work was less than the protein content reported by Obodai et al (2014) of 17 15.33% FW The protein contents of four mushrooms (H retispora, M cambodgensis, A 18 auricular, L polychrous) were in the same range as wild mushrooms from northern Thailand 19 as reported by Sanmee et al (2003) of 15.5% to 24.2% dry wt All mushrooms contained low 20 fat contents (0.14% to 2.91% FW; 1.43 to 21.94% dry wt), which were similar results to 21 those in other studies (Sanmee et al., 2003; Kalogeropoulos et al., 2013; Obodai et al., 2014) 22 The crude fiber content of cultivated mushrooms was in the range 2.11–15.32% dry wt which 23 was significantly lower than that of wild mushrooms (25.92–38.11% dry wt) The 24 carbohydrate content of all 15 mushrooms ranged from 1.01% FW to 6.60% FW, which was 25 in the same range as the results reported by Kalogeropoulos et al (2013) 27 28 SC M AN U TE D EP AC C 26 RI PT Total phenol content, total flavonoid content and total antioxidant capacity Values for the TPC, TFC and TAC of both wild and cultivated mushrooms are shown 29 in Table The wild mushroom, H retispora, had the highest TPC (567.65 mg GAE/100 g 30 dry wt) The amount of TPC in wild mushrooms range from 83.98 GAE/100 g dry wt to 31 567.65 mg GAE/100 g dry wt, except for R cyanoxantha which recorded a low 10.66 mg 32 GAE/100 g dry wt, but the wild mushroom results were significantly higher than those of 33 cultivated mushrooms (3.76–21.13 mg GAE/100 g dry wt) The TPC values for all ACCEPTED MANUSCRIPT mushrooms in the current study exhibited lower levels than those reported by Cheung et al (2003), Kettawan et al (2011) and Yim et al (2009) Water-soluble TFC was determined in the current study A odoratus (a wild mushroom), contained the highest TFC content (205.26 mg CE/100 g dry wt) compared to the others The TFC values in the five wild mushrooms—A odoratus, A calyptroderma, H retispora, M cambodgensis and R alboareolata—(33.76–205.26 mg CE/100 g dry wt) were significantly higher than for the cultivated mushrooms (0.53–1.11 mg CE/100 g dry wt) A low concentration of water-soluble TFC in the wild mushroom, Grifola gargal (6.1 mg CE/100 g FW) was also reported by Bruijn et al (2009) However, Yim et al (2009) reported 10 higher TFC values in water extracts of mushroom, ranging from 37.71 mg CE/100 g dry wt in 11 L ciliates to 184.80 mg CE/100 g dry wt in Pleurotus sp SC 12 RI PT From the current study, TPC constituted the major naturally occurring antioxidant components found in both wild and cultivated mushrooms when compared to the TFC The 14 TAC was measured using the FRAP method The reducing power assay indicated that all 15 mushrooms exhibited antioxidant potential in the range 0.04–0.48 mmol TE/100 g FW (0.39– 16 7.61 mmol TE/100 g dry wt) as shown in Table and A odoratus had the highest TAC (7.61 17 mmol TE/100 g dry wt) The TAC values for mushrooms in the current work were similar to 18 those in Kettawan et al., (2011) However, based on the current results, it seems that the 19 amount of TAC in both wild and cultivated mushrooms depends on the species and origin 20 The wild mushrooms clearly showed higher contents of bioactive compounds than the 21 cultivated mushrooms Both the abiotic and biotic stresses that wild mushrooms derive from 22 nature might enhance their content of bioactive compounds, whilst cultivated mushrooms 23 having been grown in a protected area derive less stress TE D EP According to the results above, the nutritional value of both wild and cultivated AC C 24 M AN U 13 25 mushrooms depended on the variety and its origin Both wild and cultivated mushrooms 26 contained a high protein content and a low fat content The fiber content of wild mushrooms 27 was clearly higher than that of cultivated mushrooms Wild mushrooms, contained higher 28 amounts of biologically active compounds than did cultivated mushrooms In particluar, A 29 odoratus and H retispora (wild mushrooms) had greater amounts of biologically active 30 compounds than the others Therefore, it is suggested that both wild and cultivated 31 mushrooms are good sources of macronutrients and biologically active compounds 32 33 Acknowledgements ACCEPTED MANUSCRIPT The authors are grateful to the Research and Development Institute on the Chalermphrakiat Sakon Nakhon province campus for providing grants References 10 RI PT Association of Official Analytical Chemists 1990 Association of Official Analytical Chemists, 15th ed., Official Method of Analysis Washington DC, USA Benzie, I.F.F., Strain, J.J 1996 The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant power”: The FRAP assay Anal Biochem 239: 70−76 Bruijn, J de, Loyola, C., Aqueveque, P., Cañumir, J., Cortéz, M., France, A 2009 SC 11 Antioxidant properties of extracts obtained from Grifola gargal mushrooms Micol 12 Aplicada Int 21: 11−18 14 15 16 17 Cheung, L.M., Cheung, P.C.K., Ooi, V.E.C 2003 Antioxidant activity and total phenolics of M AN U 13 edible mushroom extracts Food Chem 81: 249−255 Choenkwan, S., Fox, J.M., Rambo, A.T 2014 Agriculture in the mountains of northeastern Thailand: Current situation and prospects for development Mt Res Dev 34:95−106 Elmastasa, M., Isildaka, O., Turkekulb, I., Temura, N 2007 Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms J Food Compos Anal 19 20: 337−345 20 TE D 18 Gan, C.H., Nurul, A.B., Asmah, R 2013 Antioxidant analysis of different types of edible mushrooms (Agaricus bisporous and Agaricus brasiliensis) Int Food Res J 20: 22 1095−1102 24 25 Kalac, P., 2009 Chemical composition and nutritional value of European species of wild growing mushroom: A review Food Chem 113: 9−16 AC C 23 EP 21 Kalogeropoulos, N., Yanni, A.E., Koutrotsios, G., Aloupi, M 2013 Bioactive 26 microconstituents and antioxidant properties of wild edible mushrooms from the island 27 of Lesvos, Greece Food Chem Toxicol 55: 378−385 28 29 Kele, A., Koca, I., Genỗcelep, H 2011 Antioxidant properties of wild edible mushrooms J Food Process Technol 2: 30 Kettawan, A., Chanlekha, K., Kongkachuichai, R., Charoensiri, R 2011 Effects of cooking 31 on antioxidant activities and polyphenol content of edible mushrooms commonly 32 consumed in Thailand Pak J Nutr 10: 1094−1103 9 ACCEPTED MANUSCRIPT Kim, D.O., Jeong, S.W., Lee, C Y 2003 Antioxidant capacity of phenolic phytochemicals from various cultivars of plums Food Chem 81: 321−326 Kumari, D., Reddy, M.S., Upadhyay, R.C 2011 Antioxidant activity of three species of wild mushroom genus Cantharellus collected from North-Western Himalaya, India Int J Agric Biol 13: 415−418 Lau, B.F., Abdullah, N., Aminudin, N 2013 Chemical composition of the Tiger’s Milk RI PT mushroom, Lignosus rhinocerotis (Cooke) Ryvarden, from different developmental stages J Agric Food Chem 61: 4890−4897 Manjunathan, J., Kaviyarasan, V 2011 Nutrient composition in wild and cultivated edible 10 mushroom, Lentinus tuberregium (Fr.) Tamil Nadu., India Int Food Res J.18: 11 809−811 SC Obodai, M., Ferreira, I.C.F.R., Fernandes, A., Barros, L., Narh Mensah, D L., Dzomeku, M., 13 Urben, A F., Prempeh, J., Takli, R.K 2014 Evaluation of the chemical and antioxidant 14 properties of wild and cultivated mushrooms of Ghana Molecules 19: 19532−19548 15 16 17 M AN U 12 Sanmee, R., Dell, B., Lumyong, P., Izumori, K., Lumyong, S 2003 Nutritive value of popular wild edible mushrooms from northern Thailand Food Chem 82: 527−532 Seephonkai, P., Samchai, S., Thongsom, A., Sunaart, S., Kiemsanmuang, B., Chakuton, K 2011 DPPH radical scavenging activity and total phenolics of Phellinus mushroom 19 extracts collected from northeast of Thailand Chin J Nat Med 9: 0441−0445 20 Sengkhamparn, N., Phonkerd, N 2014 Effects of heat treatment on free radical scavenging TE D 18 capacities and phenolic compounds in Tylopilus alboater wild edible mushrooms 22 Chiang Mai J Sci 41: 1241−1249 24 Slinkard, K., Singleton, V.L 1977 Total phenol analysis: automation and comparison with manual methods Am J Enol Vitic 28: 49−55 AC C 23 EP 21 25 Yim, H.S., Chye, F.Y., Ho, S.K., Ho, C.W 2009 Phenolic profiles of selected edible wild 26 mushrooms as affected by extraction solvent, time and temperature As J Food Ag- 27 Ind 2: 392−401 28 29 ACCEPTED MANUSCRIPT 10 Table Information on popular, edible, wild and cultivated mushrooms sold in Sakon NaKhon province, Thailand 10 AC C Edibility Excellent Wild growing 200−300 300−400 150−200 60−70 50−60 50−60 60−70 80−90 250−300 40−50 40−50 50−60 40−55 50−70 Excellent Excellent Excellent Good Good Good Good Good Excellent Good Good Good Good Good Wild growing Wild growing Wild growing Wild growing Wild growing Wild growing Wild growing Wild growing Wild growing Cultivate Cultivate Cultivate Cultivate Cultivate Habitat RI PT SC Amanita princeps Corner et Bas Astraeus odoratus Heimiella retispora (Pat.et Bak.) Boedijn Mycoamaranthus cambodgensis (Pat.) Trappe Russula alboareolata Hongo Russula cyanoxantha Schaeff.ex.Fr Russula emetic (Schaeff ex Fr.) S.F.Gray Russula virescens (Schaeff.) fr Termitomyces clypeatus Heim Auricularia auricular-judae Lentinus polychrous Lev Lentinus squarrosulus Mont Pleurotus sajor-caju (Fr.) Sing Volvariella vovacea (Bull Ex.Fr.) Sing ∗ Price during 2012 Price∗ (THB/kg) 200−300 M AN U Amanita calyptroderma Ark et Bal Local (Thai) name Hed Ra York Laung Hed Ra York Kao Hed Phor Nung Hed Phung Chart Hed Hum Fran Hed Kao Din Hed Nar Lare Hed Daeng Hed Chai Hed Chone Hed Hoo Noo Hed Bod Hed Khon Kaw Hed Nang Pha Hed Fang TE D Scientific name EP ACCEPTED MANUSCRIPT 11 Table Proximate composition (shown as mean ± SD) of edible wild and cultivated mushrooms Moisture (%) Ash Crude protein % FW % dry wt 1.34 ± 0.56 11.82 ± 10.71ab bcd Fat %FW % dry wt 3.58 ± 0.46 28.49 ± 3.66de cd % FW % dry wt 1.46 ± 0.77 Wild mushroom A calyptroderma 87.43 ± 0.11cde ab % FW 11.61 ± 6.13cd 2.63 ± 3.57 25.92 ± 21.38ab 3.56 bc 2.71 ± 3.34 30.30 ± 26.47ab 2.18 7.32 ± 2.08de 5.62 ± 2.88 35.46 ± 18.17a 3.91 14.25 ± 6.99bcd 4.36 ± 0.81 38.11 ± 7.08a 2.33 11.22 ± 0.18cd 3.56 ± 1.25 32.47 ± 11.40ab 2.56 4.61 ± 3.59ef 4.35 ± 2.97 31.88 ± 21.77ab 3.27 0.47 ± 0.02 4.55 ± 0.91 3.16 ± 0.24 30.59 ± 2.32 1.81 ± 0.92 A odoratus 84.15 ± 0.50f 0.98 ± 0.93 10.17 ± 7.08abc 4.18 ± 0.12 26.37 ± 0.76de 1.16 ± 0.33 H retispora 88.56 ± 2.55bc 0.39 ± 0.03 3.41 ± 0.27cd 2.73 ± 0.63 23.86 ± 5.51de 1.63 ± 0.80 M cambodgensis 89.04 ± 0.67ab 1.53±0.22 13.96 ± 2.01a 2.08 ± 0.14 18.97 ± 1.29ef 1.23 ± 0.02 R alboareolata 86.35 ± 0.41de 1.32 ± 0.59 10.99 ± 9.74ab 4.08 ± 0.58 29.90 ± 4.25d 0.63 ± 0.49 R cyanoxantha ab 89.45 ± 1.24 0.27 ± 0.08 2.56 ± 0.76 5.19 ± 2.49 49.20 ± 23.61 0.83 ± 0.16 7.87 ± 1.52 R emetic 87.57 ± 0.43cd 1.03 ± 0.06 8.29 ± 0.49abcd 4.13 ± 0.26 33.24 ± 2.09cd 0.49 ± 0.20 3.94 ± 1.61g R virescens 86.51 ± 0.35de 0.87 ± 0.42 5.40 ± 4.76bcd 3.98 ± 0.28 29.50 ± 2.07d 1.69 ± 0.27 12.54 ± 2.00cd cd ab de 3.25 ± 0.03 ab 30.81 ± 0.28 1.01 3.41 ± 0.05 27.44 ± 0.40ab 3.37 4.52 ± 3.34 32.16 ± 24.75ab 2.43 de ab 0.29 ± 0.02 2.94 ± 0.20 2.60 ± 0.34 26.34 ± 3.44 0.78 ± 0.18 7.90 ± 1.82 3.47 ± 1.31 35.15 ± 13.27 2.73 89.25 ± 0.84ab 0.99 ± 0.02 9.21 ± 0.19abcd 1.20 ± 0.15 11.16 ± 1.39f 1.31 ± 0.13 12.18 ± 1.21cd 0.83 ± 0.02 7.72 ± 0.19c 6.42 1.32 ± 0.00 abcd bc 0.39 ± 0.05 2.80 ± 0.36c 4.39 c e 86.10 ± 1.32 L polychrous de 86.74 ± 0.70 P sajor-caju 88.63 ± 0.85bc V vovacea 90.21 ± 0.47a 1.13 ± 0.02 9.50 ± 0.00 5.61 ± 0.45 1.03 ± 0.02 abcd 7.77 ± 0.15 2.42 ± 0.08 1.09 ± 0.01 9.59 ± 0.09abcd 6.65 ± 0.26 11.54 ± 0.20ab 3.19 ± 0.23 bc TE D L squarrosulus de 90.13 ± 0.25 40.34 ± 3.23 ef 2.19 ± 0.29 15.75 ± 2.08 a 18.25 ± 0.60 2.91 ± 0.05 21.94 ± 0.38 0.30 ± 0.06 2.26 ± 0.45 6.60 50.29 ± 4.17a 1.95 ± 0.14 17.14 ± 1.23bc 0.24 ± 0.04 2.11 ± 0.35c 1.44 32.57 ± 2.35cd 0.14 ± 0.01 1.43 ± 0.10f 1.50 ± 0.17 15.32 ± 1.74bc 3.83 EP A auricula 17.52 ± 8.90 M AN U a d Cultivated mushroom 30 % dry wt 89.67 ± 2.47 % dry wt 22.16 17.04 20.688 20.379 23.38 10 22.62 11 9.56 12 27.09 13 20.40 14 27.67 15 16 17 59.73 18 31.61 19 49.78 20 20.87 21 39.14 22 Carbohydrate % FW A princeps T clypeatus moisture, ash, crude protein, fat and crude fiber presented from analysis of three samples, in triplicate; carbohydrate calculated from the sum of the percentages of crude protein, ash, fat and crude fiber and subtracted from 100, where FW = fresh weight and dry wt = dry weight; in each row, different lowercase superscript letters in the same column indicate a statistical difference at p < 0.05 using ANOVA AC C 23 24 25 26 27 28 29 Crude fiber RI PT Mushroom species SC ACCEPTED MANUSCRIPT 12 Table Total antioxidant capacity (TAC), total phenolic content (TPC) and total flavonoids content (TFC) of edible, wild and cultivated mushrooms ∗ † TAC (mmol TE/100 g) Fresh weight TPC (mg GAE /100 g) Fresh weight Dry weight 0.15 ± 0.02 0.11 ± 0.02 0.48 ± 0.03 0.33 ± 0.14 0.04 ± 0.02 0.18 ± 0.01 0.29 ± 0.02 0.32 ± 0.11 0.16 ± 0.02 0.04 ± 0.03 1.89 ± 0.25ef║ 1.14 ± 0.21fg 7.61 ± 0.48a 3.78 ± 1.60bc 0.44 ± 0.22g 2.46 ± 0.14de 3.06 ± 0.21cd 3.98 ± 1.37b 2.16 ± 0.27e 0.39 ± 0.29g 11.15 ± 1.34 8.13 ± 1.52 16.81 ± 0.92 49.62 ± 3.42 9.60 ± 0.83 35.80 ± 2.86 1.01 ± 0.03 29.44 ± 2.77 35.50 ± 2.16 37.86 ± 2.63 140.16 ± 16.84e 83.98 ± 15.70f 266.44 ± 14.58d 567.65 ± 39.12a 105.22 ± 9.10f 488.67 ± 39.04b 10.66 ± 0.32g 365.94 ± 34.43c 478.89 ± 29.14b 373.68 ± 25.96c 3.01 ± 2.13 1.60 ± 0.10 12.95 ± 3.09 3.77 ± 0.67 3.08 ± 1.50 4.80 ± 1.76 0.06 ± 0.01 1.63 ± 0.01 1.16 ± 0.45 0.85 ± 0.45 0.08 ± 0.02 0.23 ± 0.01 0.23 ± 0.02 0.22 ± 0.01 0.19 ± 0.02 0.86 ± 0.22g 3.20 ± 0.14bcd 3.05 ± 0.27cd 2.50 ± 0.11de 1.86 ± 0.19ef 3.76 ± 0.11g 21.13 ± 0.14g 12.07 ± 0.40g 9.78 ± 0.11g 8.42 ± 0.10g 0.08 ± 0.01 0.08 ± 0.02 0.04 ± 0.01 0.08 ± 0.01 0.06 ± 0.01 A auricula L squarrosulus L polychrous P sajor-caju V vovacea ∗ M AN U Fresh weight TE = trolox equivalents and TAC determined using ferric reducing antioxidant power (FRAP) assay; † GAE = gallic acid equivalents; ‡ CE = catechin equivalents; § data presented as mean ± SD from analysis of three samples, in triplicate; ║ a−g = different lowercase superscript letters in the same column indicate a statistical difference at p < 0.05 using analysis of variance AC C 25 26 27 28 29 30 0.35 ± 0.01 1.52 ± 0.01 0.91 ± 0.03 0.86 ± 0.01 0.86 ± 0.01 EP Cultivated mushroom TE D § Dry weight 37.84 ± 26.77cd 16.53 ± 1.03def a10 205.26 ± 48.98 43.13 ± 7.66bc11 12 33.76 ± 16.44cde 65.52 ± 24.02b13 0.63 ± 0.11f 14 20.26 ± 0.12cdef 15 def 15.65 ± 6.07 16 8.39 ± 4.44ef17 18 19 f 0.86 ± 0.11 20 1.11 ± 0.28f 21 0.53 ± 0.13f 22 0.91 ± 0.11f 23 0.59 ± 0.10f 24 TFC (mg CE /100 g) Dry weight Wild mushroom A calyptroderma A princeps A odoratus H retispora M cambodgensis R alboareolata R cyanoxantha R emetic R virescens T clypeatus RI PT Mushroom species SC ... Agriculture and Natural Resources 2016 50(6): xx−xx Arg Nat Resour 2016 50(6): xx−xx Proximate compositions and bioactive compounds of edible wild and cultivated mushrooms from Northeast Thailand Amporn... TPC and TFC of wild mushrooms were higher than those of cultivated mushrooms In 21 conclusion, the proximate analysis for both wild and cultivated mushrooms was variety 22 dependent and wild mushrooms. .. regions of Thailand has not been reported Therefore, the present study collected 22 samples of 10 wild mushrooms and cultivated mushrooms from Sakon Nakhon province, 23 Northeastern Thailand and evaluated